La Mozzarella In Carrozza

Long maturation and high hydration focaccia: crunchy, light, perfect to fill.

Yields: 4   Cooking Time: 24h di Maturation + 15Min in Oven Baking   Diff: Medium
- 200g All-purpose flour (Teglia 33 x 23)
- 200g Manitoba Flour
- 320ml Warm Water
- 1 Teaspoon Dry yeast
- 8g Salt


Maturation is such a serious stuff. Using an entire package of yeast and let your dough rise for just 1 hour is quickly and easy but it won't be digestible and your stomach will be surely bloated. Hydration is important too: high percentage of water means more crunchiness and more digestibility. It won't be easy to handle at the beginning so you will use a spoon to knead. 


A - In a bowl whisk the flours together with the yeast. Pour in the water and stir using a spoon. Add the salt and stir to combine. You should obtain a sticky dough, don't try to knead or over-stir. Cover and let it chill for about 30 min, than place in the fridge overnight. The day after your dough will look like the one in the picture: doubled in size and full of  little bubbles.

B - Use the spoon to punch down the dough, trying to fold its edges into the center. Place over a tray (spread with oil) and sprinkle some extra virgin olive oil on the top. Cover with a cling film and wait for the second rise.

C - Now use your hands to flatten the dough and your fingers to poke the typical holes.

D - Bake at 250 degrees for about 15 min, until golden brown.

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